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We tasted several goulash soups, each more delicious than the next. When I got home, I prepared one right away that I never get tired of. The fact of putting a little meat, using a real homemade beef broth, and a lot of paprika makes the soup very attractive.
INGREDIENTS
▢6 slices bacon, cut into small pieces
▢3 pounds beef chuck, cut into 1/2 inch cubes
▢2 tablespoons vegetable oil
▢2 cups onion, chopped
▢1 tablespoon garlic, minced
▢3 tablespoons sweet Hungarian paprika
▢1 1/2 teaspoons caraway seeds
▢1/3 cup all-purpose flour
▢1/4 cup red wine vinegar
▢1/4 cup tomato paste
▢5 cups beef broth
▢1 tablespoon beef flavor Better Than Bouillon
▢5 cups water
▢3/4 teaspoon salt
▢1/2 teaspoon black pepper
▢3 russet potatoes, peeled and cut into 1/2 pieces
▢3 carrots, peeled and cut into 1/2 pieces
▢2 red bell peppers, cut into 1/2 pieces
INSTRUCTIONS
In a large soup pot, cook the bacon pieces over medium heat, stirring often until crisp. Using a slotted spoon transfer cooked bacon to a large mixing bowl; set aside.
Brown the beef chunks over medium-high heat on all sides in the bacon drippings in small batches. Remove browned beef to the mixing bowl.
Add oil to the pot and saute onion and garlic, over medium heat until onions are soft, about 5 minutes. Sprinkle paprika, caraway seeds, and flour over vegetables and cook, stirring constantly until spices become fragrant, 1-2 minutes. Stir in vinegar and tomato paste and continue to stir constantly, cook 1 minute. Add broth, Better Than Bouillon, water, salt, pepper. Return the bacon and browned beef to the pot. Bring to a boil, immediately reduce heat and simmer, partially, covered until the beef begins to get tender, about 2 hours.
Add the potatoes and carrots and simmer for 10 minutes. Add the red bell pepper and continue to simmer until all the vegetables are fork-tender. Thin as needed with water. Adjust seasoning and serve.
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